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This White Chicken Chili is rich and creamy, made with tender chicken, hearty beans and lots of flavor. It is the perfect way to warm up on a cold fall or winter night!
What Ingredients do You Need for White Chicken Chili?
Chicken. This is the perfect recipe to use leftover rotisserie chicken. If you are baking chicken for the recipe I prefer to use skinless, boneless chicken breasts. See below for my three favorite ways to cook chicken.
Beans. I use Cannellini beans but White Norther Beans or white beans will also work.
Chili Peppers. I like my chili mild so I use canned green chiles but if you want more heat, add in some jalapeno chili peppers.
Onion and Garlic. Use a white, yellow or sweet onion and minced garlic. Fresh garlic is always best.
Seasonings. The recipe uses a combination of cumin, oregano, chili powder and cayenne pepper. You can play around with the amounts depending on how much spice you want. And of course salt and pepper to taste.
Chicken Broth. I use canned chicken broth but if you have homemade broth please use it!
Cheese. Monterey Jack or even Mozzarella will work.
Sour Cream. For an even creamier broth add this, if you like it less creamy, leave it out. You can also use Greek yogurt.
Oil. Use canola, vegetable or olive oil
Garnish. I like to add some chopped green onion, cilantro and avocado.
How To Make Shredded Chicken
Microwave. This method is quick and easy and takes about 10 minutes depending on the size of your chicken breasts. Depending on the size of your microwave you can do 2-3 chicken breasts at a time.. Find all the details here.
Slow Cooker. If you have time, the slow cooker makes a moist and tender shredded chicken. It takes about four hours on low. If I have to make a large batch of shredded chicken this is the perfect way. Find all the details here.
Instant Pot. This is another great method and I usually do about 6 boneless, skinless chicken breasts at a time. It will take about a total of 45 minutes. Find all the details here.
How to Make White Chicken Chili Recipe
- Heat oil in a large pan or dutch oven over medium heat and saute onions until tender.
- Add in garlic, chili peppers, cumin, oregano, cayenne and chili powder. Cook for 2-3 minutes.
- Puree one can of beans in the blender, drain beans first.
- Into pot, add in chicken, pureed beans and whole beans. Pour in chicken broth, stir and simmer for 15 minutes.
- Remove from heat and add in sour cream and cheese. Stir until cheese is melted.
- Serve soup garnished with chopped green onion, cilantro and avocado
How Do I Make My Chili Thicker?
The trick to thickening your chili is to puree one of your cans of beans. Drain the beans first and then puree in the blender. Add the pureed beans in with the rest of the beans and it works great. Adding in the cheese and sour cream will also thicken the chili.
Favorite Toppings for White Chicken Chili
- Additional Cheese
- Green Onions
- Cilantro
- Avocado
- Corn or tortilla chips
- Additional chopped chilies
- Fresh lime juice
What to Serve with Chili
Frequently Asked Questions
For a dairy free version leave out the cheese and the sour cream. If you want to make the soup a little creamier, add in some coconut milk instead.
Absolutely and here is how:
Add raw chicken breasts to bottom of crockpot.
Top with seasoning, onion, garlic, green chilies and beans (including one can of pureed beans). Stir.
Add in chicken broth and stir again.
Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours.
Remove chicken from crockpot and shred. Return to slow cooker.
Add in cheese and sour cream and stir. Cook on HIGH for another 15 minutes or until cheese is melted and soup is creamy.
Stored in an airtight container in the fridge it will last 2-3 days.
White Chili Chicken is traditionally more soup like than chili but if you want to make it thicker, add 1 Tbsp of cornstarch to 1/4 cup of the chicken broth. Add that back into the chili and stir over medium low heat until it thickens. Adding in 4 oz. of cream cheese instead of the sour cream will also make the chili creamier.
Can I Freeze Chili?
Chili freezes beautifully.
- Freeze the chili before you add in the sour cream and cheese if possible. (you can still freeze it after it is added but you may get a little separation when thawed)
- Store in an airtight container or a zippered plastic freezer bag.
- Be sure and cool the chili first.
- It will last in the freezer for up to 3 months.
Try these other delicious recipes:
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White Chicken Chili
Ingredients
- 1 Tbsp canola oil can also use vegetable or olive oil
- 1/2 cup onion chopped
- 4 cloves garlic minced
- 7 ounce chopped green chile peppers canned
- 2 tsp cumin
- 1 tsp oregano
- 1/8 tsp cayenne more to taste
- 1/2 tsp chili powder more to taste
- 4 cups chicken broth
- 3 cups shredded chicken
- 3 15 oz cannellini beans canned and drained (you are going to puree one can)
- 1 cup Monterey Jack cheese shredded
- 1/2 cup sour cream
- cilantro, green onions, avocado garnish
Instructions
- Heat oil in a large pan or dutch oven over medium heat and saute onions until tender.
- Add in garlic, chili peppers, cumin, oregano, cayenne and chili powder. Cook for 2-3 minutes.
- Puree one can of beans in the blender.
- Add in chicken broth, chicken, pureed beans and whole beans. Simmer for 15 minutes.
- Remove from heat and add in sour cream and cheese. Stir until cheese is melted.
- Serve soup garnished with chopped green onion, cilantro and avocado
Tips & Notes:
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Nutrition Facts:
Jeanette Kraft says
Best chili ever
Florence says
Not bad. Mine was more like chili soup than a thick chili.
Leigh Anne Wilkes says
White Chicken Chili is traditionally more soup like than thick chili like. If you prefer a thicker chili you can thicken it by making a roux with flour, cornstarch and some of the broth.